跑马蛋形美、色佳、营养价值高,香脆、软糯两种质感兼而有之,深受食客的青睬。但此菜制作工序多,难度大,因此,笔者想就自己的实践,谈谈个人的体会,供广大同仁参考。 一、蛋的选用 制作此菜,以洋鸡蛋为佳,因为洋鸡蛋所含蛋清较土鸡蛋多,而此菜关键是利用蛋清。 二、蛋和生粉、面粉的用量与比例 一般而言,一份菜需6个鸡蛋、40克生粉、20克面粉。生粉和面粉的比例以2∶1为佳。如果用粉量不恰当,则对蛋泡糊的形成、菜品的质感都有影响。面粉过多,成品不脆, Happy horse egg-shaped, good color, high nutritional value, crisp, soft waxy both texture, favored by patrons. However, this dish production process more difficult, so I want to own practice, talk about personal experience for the general colleagues reference. First, the choice of egg Making this dish, the ocean egg is better, because the ocean egg contains more egg white than soil, and the key is to use egg white food. Second, the amount of eggs and raw flour, flour and the proportion of In general, a dish to be 6 eggs, 40 grams of raw flour, 20 grams of flour. The ratio of raw meal to flour is preferably 2: 1. If you use the powder is not appropriate, then the formation of egg bubble paste, dishes have an impact on the texture. Flour too much, the finished product is not brittle,